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In the period of mass grape harvest, it’s time to enjoy these berries and stock them until the next season. It is not difficult to do this, but the list of winter desserts will be replenished with another fragrant and healthy dessert. Jam, jams, confiture, pitted for a delicate taste or with them for a spicy note – all these are new “roles” of grapes, which we will examine in detail.
Features of grape jam
This is an unusual and relatively new dessert. We are more accustomed to other types of jam: cherry, raspberry, strawberry – few people are familiar with grapes in this form. Meanwhile, modern housewives, ready to experiment, already delight their households with grape jam and even desserts from zucchini, nuts or watermelon.
Harvesting grapes for the winter is just as necessary as other spins. Even after going through heat treatment and preservation, it will retain many useful properties that will not yield to the usual currants or raspberries. Sweet berries can be used for baking, jelly, as a separate dessert, with pancakes or toasts.
In addition to its delicious taste, grape jam will benefit the body, which is extremely necessary in winter. Despite the fact that almost 80% of these berries consists of water, their remaining share is exclusively for the benefit. In any grade, very rare acids are contained in a safe concentration, such as: formic, succinic, tartaric. These acids are used in official medicine as antiseptic, cleansing, anti-inflammatory drugs.
Grape jam will help strengthen the immune system, so it takes its place in traditional medicine. It contains almost the entire group of vitamin B, the “guardian” of youth – vitamin A and PP. These components help maintain skin firmness and elasticity, improve tissue and cell repair. During colds and viral diseases, this dish is also needed. There is an immunomodulatory vitamin C in grape fruits and seeds, so you can use a new dish to replace the usual raspberries.
For those who carefully monitor their health, such a blank for the winter will replenish the necessary supply of micro and macro elements. The processed grapes retain iron, cobalt, calcium. For the work of the heart, this berry will be extremely useful, because it contains magnesium and potassium, which together strengthen the heart muscle and blood vessels.
The calorie content of such jam or jam will depend on the amount of sugar and the grape variety itself, on average it is 200 kcal per 100 g of product. People who follow a diet and control their weight can be pampered with such a natural dessert in the morning to maintain their shape and enjoy a healthy dessert.
Cooking application
Grape jam will be filled with taste and aroma, it can be eaten simply with tea or black coffee. But this does not end with its culinary application. Whole berry jam will complement breakfast cereal or oatmeal perfectly. To do this, you need to cook porridge or pour granola with yogurt. From the jam you need to get only the fruits, squeezing the syrup. Place the berries in a dish and enjoy the taste.
You can fully show imagination in baking with grape jam. Jam perfectly complements rolls or pies. Most of the reviews of the hostesses praise the syrup from the jam. From it you can make jelly, jelly, stewed fruit. Cake cakes soaked in grape syrup will become softer and juicier.
How to cook: recipes
The cooking process can be quite simple, if you choose varieties without stones. Grapes with seeds are also used for jam, they are peeled or cooked unchanged. The grape seeds in the jam give a spicy flavor, moreover, they retain more nutrients, but they can cause discomfort during meals.
The most popular recipe of this dish is whole grape jam. You can choose any variety, again, at will fit with stones, and without them. Sometimes even small clusters with a vine are used for aesthetic appearance and unusual taste. The recipe for red and white grapes is slightly different.
Red Jam:
- Xnumx grape red varieties;
- 500-600 ml of pure water;
- 1200 g refined sugar;
- bag of vanilla sugar.
Berries are very important to wash. It is recommended to wash the grapes not under running water, but in a large deep container, so the fruits will remain intact. Berries should be carefully removed from the bunch or divided into small inflorescences. In a separate enamel pot you need to combine water and half of the sugar, boil the syrup from them and let it cool a little. The remaining granulated sugar is divided into three approximately equal parts – they will be needed at each stage of cooking. Prepared fruits pour into ready-made water with sugar, then the cooking process will consist of three stages, which are repeated:
- add a third of the remaining sugar to the grapes;
- boil the grapes in syrup for 15 minutes;
- remove from heat and insist 8 hours;
- repeat the procedure.
Thus, the jam should go through three boiling, before the last one you need to add vanilla sugar or a little vanilla. After that, the dish is rolled in the usual way.
White jam:
- 1000 grape white varieties;
- Xnumx g of granulated sugar;
- a teaspoon of citric acid;
- several cherry leaves;
- 500-600 ml of pure water.
The recipe for white grapes is a little easier. Fruits need to prepare in the same way: well bust, wash. Syrup must be prepared immediately from the full amount of sugar and liquid, boil it for 15 minutes and allow to cool. Prepared berries and washed cherry leaves are dipped in syrup and put on a slow fire, when the jam from the grapes boils, add citric acid and increase the heat. Cook another 10 minutes. After the dessert has cooled it can be rolled up.
Grape backmes or jam. This winter harvest will require even fewer ingredients – only white grapes. In terms of consistency and taste, bekmes resembles honey or viscous jam. The classic recipe does not even contain sugar, since grape fruits are already sweet, but can be sweetened if desired.
To make it 1 kilograms of washed berries (you can with a bone), knead a little and pour a glass of water. This mixture should be boiled until the fruit has melted. Then wipe through a sieve and cook 5 minutes again, wipe again and place in a water bath. When the mixture is boiled on 50%, you can let it cool and pour it into sterile jars.
Contraindications and precautions
Grapes are full of useful properties, rich in taste and aroma. But in view of the fact that it contains acids, including oxalic acid, it is contraindicated in people with pancreatitis, stomach or intestinal ulcers. With cirrhosis, enteritis and gastritis, grape jam is better to limit. With any therapeutic diet, this dish is allowed only with the permission of the doctor.
The rest of the simple and unusual dessert is allowed for culinary delights and gastronomic delight.
Which grape to choose
For enjoying in fresh any kind of fine. But as billets for the winter, seedless varieties are recommended, as they are much easier to prepare. If the stone fruit is selected, each berry must be cut and peeled.
For jam from whole fruits, it is better to choose varieties with coarse skins: Merlot, Guzal Kara, Save Vilar, Arkady, Isabella and others. For jam, jam, bekmes better to take juicy fruits with thin skin. Perfectly fit: Kishmish, Codreanca, Flora, Libya, Victor and others.
For those who do not want to “hunt” for a particular variety, there is an easy way to find out if grapes are suitable – try them. If the berries have a sour taste, it is better to add vanilla sugar to the grape jam, and citric acid is definitely needed in sweet varieties.
For high-quality seaming it is important to carefully pick the fruit. Dried or rotted must be removed, because of them the billet may not stand before the winter. Reviews say that this happens very rarely. Formic acid in the composition of these fruits is an excellent preservative, which will stand for more than one year of jam.